Spring Veggie Alfredo Lasagna (Printable version)

Fresh asparagus, snap peas, and spinach layered with creamy Alfredo sauce and three cheeses for a comforting vegetarian bake.

# What You Need:

→ Vegetables

01 - 2 cups asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup sugar snap peas, trimmed and halved
03 - 1 cup baby spinach, roughly chopped
04 - 1 cup zucchini, diced
05 - 1 cup carrots, julienned or shredded
06 - 3/4 cup frozen peas, thawed

→ Cheeses

07 - 2 cups part-skim ricotta cheese
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese

→ Sauce

10 - 3 cups light Alfredo sauce (store-bought or homemade)

→ Pasta

11 - 9 no-boil lasagna noodles

→ Aromatics & Seasonings

12 - 2 cloves garlic, minced
13 - 2 tablespoons fresh basil, chopped (plus extra for garnish)
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
17 - 1/4 teaspoon crushed red pepper flakes (optional)

# Step-by-step guide:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add asparagus, snap peas, zucchini, and carrots. Cook for 4–5 minutes until slightly tender. Stir in spinach and peas; cook for 1 minute until spinach wilts. Season with salt, black pepper, and red pepper flakes if using. Remove from heat and stir in fresh chopped basil.
03 - In a small mixing bowl, combine ricotta cheese with half of the grated Parmesan cheese. Stir until well blended and smooth.
04 - Spread 1/2 cup of Alfredo sauce evenly on the bottom of the prepared baking dish. Arrange 3 no-boil lasagna noodles over the sauce, slightly overlapping if necessary.
05 - Top the first layer of noodles with 1/3 of the ricotta mixture, spreading evenly. Add 1/3 of the sautéed vegetables, 1/3 cup mozzarella, and 2/3 cup Alfredo sauce. Repeat this layering process twice more, finishing with the remaining noodles, Alfredo sauce, mozzarella, and remaining Parmesan cheese.
06 - Cover the baking dish tightly with aluminum foil. Bake for 30 minutes to allow noodles to cook and flavors to meld.
07 - Remove the foil and bake for an additional 15 minutes, or until the cheese is golden brown and bubbly around the edges.
08 - Let the lasagna rest for 10 minutes before slicing to allow layers to set. Garnish with additional fresh basil and serve warm.

# Expert Advice:

01 -
  • The light Alfredo sauce lets the spring vegetables shine instead of drowning them in heavy cream
  • It comes together faster than traditional lasagna but tastes like it simmered all day
  • The no-boil noodles absorb all the flavors while keeping the texture perfectly tender
02 -
  • Do not skip the resting time after baking, otherwise the layers will slide apart when you try to serve it
  • If the noodles look dry before baking, add a splash of water or extra sauce to prevent them from staying crunchy
03 -
  • Use a vegetable peeler to create thin ribbons of zucchini instead of dicing it for a more elegant presentation
  • Add a squeeze of fresh lemon juice to the vegetable mixture just before layering to brighten all the flavors
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